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Monday, July 23, 2012

How to: Cook Fresh Beets

I don't really have a green thumb. That's not keeping me from trying. I planted zucchini, tomatoes, jalapeños, strawberries and herbs.

So far, I have gotten 5 teeny tiny strawberries. I rinsed them off and ate them this morning.

I think they poisoned me. I've been feeling sick ever since.

I guess that's what I get for trying to be self-sufficient.

This lack of green thumbs, is obviously genetic. My parents don't have much luck either. However, they do get some beets every year.

I was pretty hesitant to eat beets. I thought they were going to taste like the miserable mushy things served in a little dish every Christmas at my grandma's house. Those were canned. Those were nothing like these!

Be warned: they will dye your mouth and teeth red though! Not good party food :)

BEETS
Fresh Beets
1 tsp. Sugar
1 tsp. Salt
Salt & Pepper
Butter

1. Trim back roots and leaves of beets to about 1 inch.

2. Clean under cold water. Be careful so you don't cut through the skin and leave the skin on while they cook - this will keep the bright red color.

3. Add beets to a large saucepan and cover with cold water. Add sugar and 1 tsp. salt to water. Cover.

4. Bring to a boil, then reduce heat to a simmer. Continue cooking for 45-60 minutes depending on the size.

5. Remove from heat. Drain and submerge them in cold water immediately. Cut of the roots and stems then the skins will peel of easily when you rub them between your hands.